Ahead of World Food Daycelebrated each year on October 16, their stories reflect a global movement toward healthier and more equitable agri-food systems.
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“From the zucchini harvest I got 50 kg. I sold half of it to pay for my children’s schooling and I used the other half to improve our diet at home.”
In Mizilo, in southeastern Madagascar, Rasoaniaviana Clarette has become a transformative leader. Once a housewife, she now runs a women-led farm school that fights child malnutrition through climate-resilient agriculture. She and 24 women adopted modern techniques to grow nutritious crops like moringa and pumpkin, increasing yields, diversifying diets and strengthening food security. His leadership inspires hope and resilience in a region long plagued by hunger and poor nutrition.
“Before, nothing grew here because there was no water, but we dug a well, installed irrigation, and now the land is fertile again. »
In the Batken region of Kyrgyzstan, Mederbek Mirzayev is relaunching the cultivation of vines on abandoned Soviet-era agricultural land. In 2025, he mobilized villagers to plant grapes and apricots. Despite initial skepticism, the cooperative now cultivates two hectares and plans to expand. Their success inspires others to reclaim unused land, strengthening organic farming and community resilience in a region once considered unfarmable.
“The camel is one of the most beautiful animals we have. In the age of nomadic travel, they were used to carry heavy loads and endured thirst and hardships that other animals could not endure.”
In the arid village of Boutidouma, Mauritania, camel milk, known as laban, is a nutritional lifesaver. Fatima Mohammed Zayed Al-Muslimin, mother of five children and founder of the Tidouma cooperative, revolutionized local dairy production. Since 2019, training has enabled milk processing that extends shelf life from one to 21 days, reducing waste and improving market access. The cooperative empowers rural women, diversifies diets and strengthens food security. She now dreams of becoming a large-scale dairy factory.
“I had no experience in farming, just a dream. Now, on Sundays, while most people are relaxing, I adjust the pH levels and recalibrate the sensors!”
On the Caribbean island archipelago of Saint Kitts and Nevis, Richard Paris is reshaping local agriculture with “Paris’ Leafy Greens,” a hydroponic lettuce company supplying fresh produce. A former architect and hotel manager, Paris built the islands’ first large-scale hydroponic greenhouse in 2019. His crisp, sustainable lettuce quickly gained popularity. After the training, he increased yields by 40 percent using smart sensors. Now expanding with a second greenhouse, Paris aims to reduce imports and build a sustainable agricultural legacy.
“Chefs can be catalysts for change. By celebrating seasonality, respecting producers and designing for zero waste, they can help build resilient food systems and inspire diners to do the same.”
Michelin-starred chef Cristina Bowerman, based in Rome, Italy, is a leading figure in sustainable gastronomy. It combines culinary innovation and advocacy to combat food loss and waste. Through initiatives such as “Adopt a Farmer” and the Chef’s Manifesto, it promotes responsible sourcing and zero waste cooking. She also mentors future chefs and advocates for food as a tool for climate action, nutrition and dignity in global agri-food systems.
Originally published at Almouwatin.com
